There’s a lot of buzz around raw cacao, but is it really just good old-fashioned cocoa with a new name and a healthy rebrand? In this article, we explore the ins and outs of cacao vs cocoa and try to discover the real difference between the two.

What Is Cacao?

In essence, cacao is the term used for the plant that provides the raw material for chocolate. The cacao tree, scientifically known as Theobroma Cacao, produces fruits called cacao pods that contain cacao seeds. Interestingly, these seeds are also referred to as cocoa beans. Due to the lack of regulation on naming associated products, “cacao” and “cocoa” are terms often used interchangeably.

Nowadays, it’s widely acknowledged that when we refer to cacao, we mean the raw and natural form of chocolate. Found in the form of cacao powder or cacao nibs, this unsweetened ingredient is celebrated as a genuine superfood.

When purchasing cacao, it’s important to ensure it’s truly raw. Some manufacturers may label their products as cacao which, although legit, may have been roasted.

What are cacao nibs?

Cacao nibs are essentially small, crunchy fragments of cacao beans that have been dried, fermented, and crushed. These nibs are the purest form of chocolate, offering a robust and intense chocolate flavour with a slightly bitter edge. Packed with nutrients, they are a rich source of fibre, antioxidants, and essential minerals like magnesium and iron.

Cacao nibs are incredibly versatile and can be used as a topping for smoothie bowls, incorporated into trail mixes, or even sprinkled over oatmeal for an added crunch and a healthy boost. Whether you’re a chocoholic or just exploring healthier alternatives, cacao nibs provide an excellent way to indulge guilt-free.

Our cacao nibs are raw and organic.

The Difference Between Cacao and Cocoa

The main difference between cacao vs cocoa lies in the way it is processed. It is from here that all the other differences follow.

The journey from cacao bean to a raw cacao product is a fascinating one, rich in tradition and craftsmanship. It all starts with the cacao tree, where ripe cacao pods are harvested by hand. Inside these pods lie the precious cacao beans, encased in a sweet, pulpy substance. The beans, along with the pulp, undergo a fermentation process lasting several days. This crucial step influences the flavour profile of the cacao, transforming it from bitter and astringent to rich and aromatic. Once fermentation is complete, the beans are carefully dried under the sun to reduce moisture content and develop their full array of flavours.

After drying, the cacao beans are sorted and cleaned to remove any impurities. The beans are then cracked open to separate the shell from the nib within. It is the absence of high-temperature roasting that distinguishes raw cacao from traditional cocoa. Instead, the nibs may be gently ground at low temperatures to create raw cacao powder or left whole as cacao nibs. This minimal processing ensures that the cacao retains all its natural antioxidants and nutrients, providing a healthier alternative for chocolate lovers.

To create powder, the nibs are ground into a thick paste. Since the beans naturally contain fat, or cocoa butter, this forms a liquid known as cocoa liquor. The fat is then extracted through pressing, leaving behind the powder. Strictly speaking, when made from raw nibs, it is called cacao powder, and from roasted nibs, it’s known as cocoa powder.

Cocoa powder can undergo additional processing to decrease its acidity. Through an alkalizing process, it becomes less bitter, resulting in a sweeter taste, a darker colour, and increased solubility. This is fantastic for chocolatiers working to enhance flavour and texture, but it unfortunately comes at the cost of reducing certain nutrient levels in the cocoa.

So, what of those nutrient levels? Is cacao healthy?

The Benefits of Cacao.

Cacao and cocoa are both loaded with vitamins and minerals, but cacao retains more of its nutrients because it’s minimally processed. Cocoa nibs are especially healthy as they contain all the beneficial fats found in the original beans. Raw cacao is a great source of magnesium, potassium, and calcium, and it’s one of the most antioxidant-rich foods on the planet. Yes, raw cacao contains powerful antioxidants that provide energy to both the mind and body. However, the heat processing used to make cocoa powder significantly reduces these nutrients.

For those looking to enjoy a chocolatey treat while maximizing their intake of beneficial compounds, raw cacao provides a friendly, nutrient-dense alternative. It’s a total win-win.

The benefits of cacao for weight loss

Most of us can’t resist chocolate, right? We’re aware that it’s packed with mood-enhancing chemicals, but it also comes with its share of fats and sugars, making it not the healthiest choice.

However, raw cacao is a different story when it comes to weight management. It’s known not only for lifting our spirits and keeping our outlook positive but also for potentially boosting metabolism and enhancing calorie burning.

Additionally, cacao may help curb appetite by regulating certain hormones. That’s another win for cacao.

Can I use cacao instead of cocoa?

You can substitute cacao powder for cocoa powder whenever you need to add a chocolatey flavour to your recipes. While the two can be used in similar ways, cacao might be a bit less soluble than cocoa. Therefore, you can begin with a 1:1 swap. Keep in mind that baking with raw cacao powder could destroy some of the antioxidants and heat-sensitive nutrients it contains.

To retain its nutritional benefits, it’s best to use cacao in raw creations like bliss balls, smoothies, or raw brownies.

Cacao nibs are a great substitute for chocolate chips, although they won’t melt in the same way. That means you can’t melt and pour them, but you can definitely mix them into cookies and cakes. Keep in mind that baking can reduce their nutritional content, so use them thoughtfully. They’re also perfect for adding a satisfying crunch to granola, trail mix, or ‘nice’ cream.

Does cacao taste like chocolate?

Yes, cacao does taste like chocolate, but with a few key differences.

Raw cacao has a more intense, bitter flavour compared to the sweeter, more mellow taste of processed chocolate. While you won’t get the same creamy sweetness you might expect from a milk chocolate bar, many people appreciate cacao’s rich, earthy profile, especially when they are drawn to darker chocolates.

If you’re new to cacao, it might take a little time to adjust to its distinctive taste, but many find it rewarding, especially considering its health benefits. If you have sworn off chocolate. especially if it has been a while, you may find that cacao is just the thing that you have been missing.

Raw chocolate and cacao have a robust and bitter profile, similar to indulging in 90% dark chocolate. When you eat raw cacao nibs by themselves, it’s almost like chewing on coffee beans. However, when paired with other ingredients, their chocolate flavour really shines.

How to store cacao powder

To keep your cacao powder fresh and maintain its rich flavour, it’s essential to store it properly. Firstly, ensure that your cacao powder is kept in an airtight container to prevent it from absorbing moisture or odours from other foods. Place the container in a cool, dark place, such as a pantry or cupboard, away from direct sunlight and heat sources, which can degrade the quality of the cacao. Refrigeration isn’t necessary and can introduce unwanted humidity, so it’s best to avoid storing cacao in the fridge.

When stored correctly, cacao powder can last for several months, allowing you to enjoy its chocolatey goodness in a variety of recipes.

You can store cacao nibs in the same way, but as they contain fat they will have a shorter shelf life.

As we have seen, cacao is the ideal way to satisfy your chocolate cravings. And choosing raw, organic cacao vs cocoa means you can take full advantage of the health benefits of this superfood. So in the battle of cacao vs cocoa it would seem that cacao is a clear winner.

Have you tried our organic drinking cacao yet?

This article was reproduced on this site with permission from operafoods.com.au the “Smoothie Ingredients Supplier”.
See original article:- Cacao vs Cocoa. What’s The Difference?